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Cozy Delicata Squash Soup with Easy Brown Butter Recipe

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A silky, sweet delicata squash soup elevated with nutty brown butter. This cozy fall recipe comes together in under 45 minutes and is perfect for weeknight dinners or holiday gatherings.

Ingredients

Scale
  • 2 medium delicata squash (about 2 pounds total)
  • 1 large yellow onion, roughly chopped
  • 4 garlic cloves, smashed
  • 2 tablespoons olive oil
  • 4 cups low-sodium vegetable broth
  • 4 tablespoons unsalted butter
  • 1 teaspoon fine sea salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • Optional garnish: fresh thyme leaves, red pepper flakes, or heavy cream

Instructions

  1. Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper (optional).
  2. Cut each delicata squash in half lengthwise. Scoop out seeds and stringy bits. Slice into 1-inch thick half-moons. Do not peel.
  3. Roughly chop onion into chunks. Smash garlic cloves. Toss squash, onion, and garlic on the baking sheet with olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Spread in a single layer.
  4. Roast for 25-30 minutes, flipping halfway, until squash is tender and edges caramelize.
  5. While vegetables roast, warm vegetable broth in a large pot or Dutch oven over medium heat. Once hot, turn off heat and set aside.
  6. Transfer roasted vegetables to the pot with warm broth. Blend with an immersion blender until smooth. (If using a countertop blender, work in batches, venting the lid.)
  7. Stir in remaining ½ teaspoon salt and ¼ teaspoon pepper. Adjust seasoning to taste. Add more broth or water if soup is too thick.
  8. In a small skillet over medium heat, melt butter. Swirl occasionally. After 3-4 minutes, when butter foams and turns amber with a nutty aroma, remove from heat immediately. Pour into a small bowl.
  9. Ladle soup into bowls. Drizzle about 1 teaspoon brown butter over each serving. Garnish with thyme, red pepper flakes, or cream if desired. Serve warm.

Notes

For best results, use low-sodium broth to control salt. Watch brown butter closely—it burns quickly. Soup can be made up to 5 days ahead; flavors deepen overnight. Freezes well for up to 3 months. For dairy-free, substitute butter with olive oil or plant-based butter.

Nutrition

Keywords: delicata squash soup, brown butter soup, fall soup, easy squash soup, creamy squash soup, vegetarian soup, gluten-free soup

Find it online: https://breezybake.com/cozy-delicata-squash-soup-with-easy-brown-butter-recipe/